Glazed Rainbow Carrots and Green Beans

Rainbow carrots : ) Have you tried them? I think there’s a subtle difference in flavor. Fun facts — one person consumes over 10,000 carrots in their lifetime. Carrots are the second most popular type of vegetable after potatoes.

I’ve made brown sugar glazed carrots in the past and wanted to try something new. Balsamic reduction/glaze is amazing! I use it often.

Toss the carrots & green beans on a baking sheet (or in a roasting pan) with olive oil, sprinkle with salt and pepper. Cook for 30 minutes then mix with balsamic glaze & honey. Delicious! #carroton #eatyourveggies 💛

Ingredients: 2 cups of carrots, peeled and cut – 2 cups of fresh green beans – olive oil – 6 tablespoons balsamic vinegar – 4 tablespoons honey – salt and pepper to taste

Directions: Toss the carrots and green beans with a drizzle of olive oil and sprinkle with salt & pepper. Place in a single layer on a roasting pan and roast at 350 degrees for 30 minutes, until soft and the carrots start to turn golden. Combine the balsamic vinegar and honey in a large skillet. Add the vegetables to the skillet along with any oil that has accumulated in the pan. Heat the vegetables over medium high heat and cook until the glaze bubbles and thickens. Coat the carrots and beans with glaze. 



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